Kitchen Sink Cookies
|Butter||4 Ounce, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Rolled oats||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Walnuts||1 Cup (16 tbs), chopped|
|Flaked coconut||1 Cup (16 tbs)|
|Raisins||1 Cup (16 tbs)|
|Semi-sweet chocolate chips||1 Cup (16 tbs)|
|Dried cranberries||1 Cup (16 tbs)|
|Pitted dates||1⁄2 Cup (8 tbs), finely chopped|
1. Preheat oven to 350°F. In a medium bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs, vanilla, and milk.
2. Mix flour and oatmeal with baking powder, cinnamon, and salt. Add to sugar mixture and beat until blended. Stir in walnuts, coconut, raisins, chocolate chips, cranberries, and dates.
3. Drop teaspoonfuls of dough 2 inches apart onto ungreased cookie sheets. Bake 12 to 15 minutes, just until edges begin to brown. Let cookies cool 2 minutes on sheets, then remove to a rack and let cool completely.